I know, I know. A few weeks ago, I bashed the idea of baking your own pumpkin. The canned kind is easier, blah, blah, blah.

stuffed pumpkln

I still feel that way.


However, when you want to stuff a pumpkin…the canned kind is pretty nonfunctional.

You see, last year one of my co-workers was listening to NPR, and she said she heard about this stuffed pumpkin someone made. She was telling me I had to make it. But since I was pregnant and kind of ill, the idea was pretty unappealing. (Good gracious, I’m so glad that something other than grapefruit sounds good again)

Fast forward to this year. And a snowstorm yesterday. The idea of a  baked pumpkin was sounding pretty darn delicious.


What’s not to like? It’s like the dressing on thanksgiving, but stuffed inside of a pumpkin.


A pumpkin, you guys.


Stuffed Pumpkin

adapted from Epicurious

  • 1 pumpkin, about 3 pounds
  • Salt and pepper to taste
  • 2-3 slices of bread, torn into chunks
  • 1 c cheese cut into cubes (I used gruyere)
  • 3 garlic cloves, coarsely chopped
  • 4 slices bacon, cooked until crisp, drained, and chopped
  • 2 sliced scallions
  • 1 t thyme
  • 1/2 t nutmeg
  • About 1/3 cup milk

Cut a cap on the pumpkin and clean out the insides (don’t throw away the seeds!), salt and pepper the inside, and set aside. Preheat your oven to 375 degrees.

Combine the bread, cheese, garlic, bacon, scallions, thyme, and nutmeg in a large bowl and mix.

Stuff the pumpkin with the mix and pour the milk inside. Place the cap back on the pumpkin. Put the pumpkin on a baking sheet and bake for about two hours, or until the outside of the pumpkin can easily be pierced with a knife.


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